Shakertown Corn Pudding Recipe

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Shakertown Corn Pudding

Mary Vaughn

By
@dancer4080

My family makes me bring this to every holiday get-together. I have to double (everything but the milk) because there is never enough!

Rating:
★★★★★ 1 vote
Serves:
4-6
Prep:
15 Min
Cook:
1 Hr 30 Min

Ingredients

1 can(s)
corn, whole kernel (drained)
1 can(s)
corn, cream-style
2 large
eggs, beaten
2 Tbsp
all purpose flour (rounded)
3 Tbsp
sugar (rounded)
1 tsp
salt
2 to 3 Tbsp
butter, melted
1 1/4 c
milk, 2%

Step-By-Step

1Pre-heat oven to 325 degrees.
Grease a 2 qt. casserole or 8x8 square pan.
2Hand mix all ingredients in a medium mixing bowl.
Pour into greased pan.
3Place on middle rack in oven.
Cook for 45 minutes.
Stir gently.
Sprinkle sugar generously over top of casserole.
4Put back in oven for another 45 minutes or until lightly browned around edges and bubbly.
Let sit for 20 minutes before eating.
5DOUBLING RECIPE:
If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

About this Recipe

Course/Dish: Side Casseroles